Panch phoron

The Bengali spice mix known as panch phoron (lit. five spices) is an aromatic combination of cumin, fennel, fenugreek, black mustard, and nigella or kalonji onion seeds. This spice blend adds a wonderful depth and flavor to various dishes of Bangladesh, Eastern India, and Southern Nepal, especially in the regional cuisines of Bhojpuri, Mithila of Nepal, Bengal, Assam, and Oriya.

Unlike other similar blends which are made with ground spices, panch phoron is made with whole seeds that are typically either dry roasted or fried in mustard oil or ghee - this helps to release the aromas and the bittersweet flavor of the blend. Traditionally, panch phoron is most often used with chicken or beef curry, fish, legume stews, and various vegetable-based dishes like the Bengali shukto.

In addition, this robust spice blend can even be added to breads before baking, sprinkled over roasted potatoes and vegetables, or used for pickling vegetables, but it also makes for a delicious spice rub for meats.